Chris Cwierz

A native of Southwestern Pennsylvania, Chef Cwierz nurtured an early passion for creating edible works of art. Chef Cwierz’s culinary journey took him under the guidance of Chef Notter, where he served as a Baking and Pastry Instructor and Director of Student Services. His expertise has been sought after at some of the finest properties in the region, including The Duquesne Club, The Cosmopolitan of Las Vegas, and JW Desert Ridge Resort & Spa. In addition to his culinary experience, Chef Cwierz holds a Bachelor of Science in Hospitality Business Management and a Master’s Degree in Business. He has always found joy in working with students, imparting his knowledge, and guiding them on their culinary journeys. Chef Cwierz’s dedication and expertise were recognized when he represented the United States regional team at the prestigious International Culinary Competition. This achievement propelled them to a prestigious ranking within the top 20 teams globally. Chef Cwierz’s remarkable journey culminated in his 2014 win as the American Culinary Federation Western Regional Pastry Chef of the Year. Currently, Chef Cwierz holds the esteemed position of Baking and Pastry Professor at Scottsdale Community College. He firmly believes that sharing his knowledge and expertise is not only beneficial for others but also crucial in nurturing the next generation of chefs. Chef Cwierz’s commitment to this noble cause extends beyond his academic responsibilities. He actively participates in the Arizona Chefs Association of the American Culinary Federation (ACF), where he was a semi-finalist for the prestigious Chef Educator of the Year award. Chef Cwierz’s culinary prowess is evident in his innovative and creative approach to baking and pastry. Since 2016, Chef Cwierz has collaborated with AUI as a consultant, sharing his expertise and inspiring novice and pastry professionals. Chef Cwierz continues to teach baking and pastry professionals and, he has been a guest chef at the National Pastry Conference and the Baking and Pastry Forum where he taught demonstration based baking principles and hands on classes. His approach to dessert is simple, allow the ingredients to work in harmony and utilize all 5 senses to be successful, and of course taste is real testament to this achievement. And yes please eat dessert, it is meant to be enjoyed entirely.